Corn and shrimp salad


36 med to lg shrimp
6 cup water
1 pkg shrimp or crab boil
1 1/2 cup fresh corn kernels (scrape the cobs)
1 egg yolk
3/4 cup olive oil
3/4 cup peanut oil
3/4 cup red wine vinegar
3 tbsp dijon mustard
3 tbsp minced chives or red
3 tbsp minced fresh parsley
1 tbsp minced shallot

How to prepare

Peel and devein shrimp place the water and shrimp or crab boil in a med saucepan And bring to a boil add the shrimp, boil 1 min, turn off heat, and allow shrimp to Cool in the liquid steam the corn kernels for 2 mins and set aside in the Refrigerator whisk together the egg yolk, oils, vinegar, and mustard stir in the Chives or onion, parsley, and shallot drain the shrimp and place in a serving bowl Pour the dressing over all, cover, and refrigerate for 2 hours when ready to serve, Stir the corn in with the shrimp use a slotted spoon to serve serves 6.

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